Set your oven to 200°C (fan/convection).
Assemble in a Baking Dish:
In a baking dish, add the uncooked pasta, cherry tomatoes, feta block, minced garlic, chili (if using), olive oil, and dried herbs. Season with salt and pepper.
Add Liquid:
Pour in the hot vegetable broth (or water) until the pasta is fully submerged by about 1 cm.
Bake:
Place the dish on a rack in the lower third of the oven and bake for 30-35 minutes, or until the feta is golden, the tomatoes have burst, and most of the liquid is absorbed.
Mix & Serve:
Remove from the oven carefully (it’s hot!), and stir everything together to create a creamy sauce. Garnish with fresh basil leaves if desired.
Optional Topping:
For extra crunch, add roasted pine nuts during the last 10 minutes of baking.
Serving and Storage Tips:
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Don’t make the mistake of throwing away tea bags; they’re worth their weight in gold when used this way.